Thai Lemongrass Grilled Chicken
This Thai lemongrass grilled chicken is incredibly flavorful and super simple to make with some not-so-high-tech gadgetry.
- Serves: 4 persons
- 4to 6 chicken thighs (skin on or off)
- 2stalks lemongrass
- juice of 1/2 lime
- 3tbsp fish sauce
- 1tbsp soy sauce
- 2 ½tbsp brown sugar
- ¼cup onion (finely chopped)
- 4cloves garlic (minced)
- 2fresh red chilies (minced, OR up to 1/2 tsp chili flakes, to taste)
Step 1Gather the ingredients.
Step 2Open up the chicken thighs and lay flat, preferably in a flat, baking-type dish.
Step 3Cut off the bulb end of each lemongrass stalk, then slice up the rest. Toss out the upper stem. Add it to the food processor and pulse to create a fragrant, watery-like paste. Combine it with the fish sauce, soy sauce, and brown sugar to make the marinade paste.
Step 4Pour the paste over chicken, turning the pieces to get each one saturated. Use a spoon to spoon the onions, garlic, and chiles onto the tops of the chicken.
Step 5Cover and marinate for preferably 2 hours or up to 6.
Step 6Brush a hot grill with a little vegetable oil, then grill chicken to well done.
Step 7Plate up the chicken with a nice portion of Thai jasmine rice or a side salad , and you're good to go.
Step 8Serve and enjoy!